the carlton hotel

This flavourful warming Moroccan stew is loaded with cooked vegetables and signature spices like cumin and coriander. This version is a wonderful opportunity for anyone who enjoys meat-free dishes to experience international fare at its best. Serve over couscous for a true Moroccan meal.

Ingredients

1 cauliflower, cut into florets (blanch prior to main cook)

1 parsnip, cut into strips 2cm wide at greatest point

2 courgettes, halved lengthways, sliced into 2cm/¾in half-moons

1 red pepper, stalk removed, seeds removed, cut into roughly 2.5cm/1in chunks

3 tbsp mild olive oil or sunflower oil

1 small onion, thinly sliced

4 garlic cloves, finely diced

1 tsp ground coriander

1 tsp ground cumin

400g tin chopped tomatoes

1 tbsp harissa paste

2 tbsp clear honey

100g/3½oz ready-to-eat dried apricots halved

400g tin chickpeas, rinsed and drained

handful chopped fresh coriander, to garnish

salt and freshly ground black pepper

Method

Preheat the oven to 190C/170C Fan/Gas 5.

Mix the cauliflower, aubergine, courgette and red pepper in a large bowl. Drizzle over 2 tablespoons of the oil and mix to coat. Season generously with salt and pepper.

Heat a large, non-stick frying pan over a high heat. When the pan is hot, add the vegetables in batches and fry, stirring and turning regularly, for 3–4 minutes, or until lightly browned.

Heat the remaining oil in a lidded casserole over a medium heat. Add the onions and fry for 3–5 minutes, stirring regularly, until softened. Add the garlic, coriander and cumin and fry for 1–2 minutes, stirring frequently.

Stir in the chopped tomatoes, harissa paste, honey, apricots and chickpeas until well combined. Add the vegetables and cook for 2–3 minutes.

Cover and transfer to the oven. Cook for 30 minutes, then stir in 200ml/7fl oz cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender.

Sprinkle the tagine with the chopped coriander and serve with freshly cooked giant cous cous, add some lemon juice and zest to the cous cous for a lighter flavour.

Download Recipe Sheet: Vegetable Tagine Recipe[/vc_column_text]